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Pumpkin Pie Rolls

Pumpkin Pie Rolls
If you have around 40 minutes to spend in the kitchen, Pumpkin Pie Rolls might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 20. This bread has 125 calories, 3g of protein, and 4g of fat per serving. Not This recipe from Taste of Home requires active yeast, milk, flour, and pumpkin. It will be a hit at your Thanksgiving event. pumpkin pie brioche rolls, Pumpkin Pie Cinnamon Rolls, and Mini Pumpkin Pie Crescent Rolls are very similar to this recipe.

Instructions

1
In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside.
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Brown SugarBrown Sugar
ButterButter
MilkMilk
SaltSalt
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2
In a large bowl, dissolve yeast in warm water. Stir in milk mixture.
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WaterWater
YeastYeast
MilkMilk
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3
Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth.
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PumpkinPumpkin
GingerGinger
NutmegNutmeg
4
Add enough remaining all-purpose flour to form a soft dough.
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All Purpose FlourAll Purpose Flour
DoughDough
5
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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7
Punch dough down. Divide into 20 pieces; shape into balls.
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PunchPunch
8
Place in a greased 13x9-in. baking pan. Cover and let rise for 30 minutes or until doubled.
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9
Preheat oven to 375°. Melt remaining butter; brush over dough.
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DoughDough
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10
Bake 20-25 minutes or until golden brown.
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11
Remove from pan to a wire rack.
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12
Serve warm.
DifficultyHard
Ready In40 m.
Servings20
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesBread
OccasionsThanksgiving
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